Red cabbage comes from a cabbage plant that produces heads of red cabbage -- it's the colored when it is picked. It is often prepared with vinegar, sugar and spices, and you can buy it "pickled" in a jar at most grocery stores. It's also easy to prepare at home, and the produce section in your grocery store is likely to carry heads of red cabbage, as well as other varieties.
Here's a recipe that I make at least a couple of times each year during fall and winter: Braised Red Cabbage A Martha Stewart Recipe Ingredients 3 tablespoons extra-virgin olive oil 1 medium onion, thinly sliced 2 tablespoons light-brown sugar 1/2 cup cider vinegar 2 cups fresh cider 1 cup homemade or store-bought low-sodium chicken stock 1 cinnamon stick 1 dried bay leaf Coarse salt and freshly ground pepper 1 small head red cabbage (about 2 1/2 pounds), cut into 8 wedges, core intact Directions Preheat oven to 350 degrees. Heat oil in a large, heavy ovenproof saucepan over medium heat. Cook onion until edges start to caramelize, 10 to 12 minutes. Add sugar, and cook 1 minute more. Add vinegar. Scrape up brown bits from bottom of pan with a wooden spoon. Stir in cider, stock, cinnamon, bay leaf, 1 1/2 teaspoons salt, and teaspoon pepper. Add cabbage, arranging in a single layer. Bring to a boil. Cover; transfer to oven. Braise until cabbage is tender, 40 to 45 minutes. Transfer cabbage to a serving platter using a slotted spoon; discard cinnamon stick and bay leaf. Bring remaining liquid in saucepan to a simmer over medium-high heat. Cook until reduced by half, about 10 minutes (you will have about 1 cup sauce). Spoon sauce over cabbage. And, here's a crock pot recipe that I have also made and enjoyed: Crock Pot Baked Spiced Red Cabbage With Apples or Pears A delicious recipe using red cabbage, fragrant spices & apples or pears; whilst this is happily cooking away, the spicy smell pervades the kitchen & indeed the rest of the house and heralds the start of my festive baking & freezing season - who needs expensive pot-pourries! Not only is this dish delectable to eat alongside turkey, pork, beef and hams in particular - but the colour is just gorgeous, a rich jewelled ruby red! This cabbage can be kept warm for long periods, reheated and also freezes very well, making it a very well behaved recipe!! SERVES 8 -10 Ingredients 2 lbs red cabbage, shredded finely 4 large onions, peeled & finely diced 4 large apples or pears, NOT peeled, finely diced 4 garlic cloves, peeled & finely minced 4 tablespoons soft brown sugar 1/2 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves salt & pepper 3 tablespoons red wine vinegar 1 ounce butter Directions 1 Discard outer leaves of the red cabbage and cut into quarters. Cut out the central woody root and then shred the quarters very finely. Place in a bowl. Cut the apples or pears into quarters, core them & then slice into fine dice and set aside in another bowl. 2 Place peeled and diced onions into another bowl & make sure all the other ingredients are measured and to hand! 3 If cooking in a conventional dutch oven or Le Creuset type casserole dish, turn oven on to 180 C or 360°F It can be cooked on top of the stove too. 4 For cooking in the crockpot - take the inner crock out and start layering the ingredients: Red cabbage, then salt & pepper; Apples or pears, onions & garlic, then the spices & brown sugar;keep layering this way until everything has been used up. 5 (If you would like it slghtly spicier, add a little more spices, but no more than 1 teaspoon per spice, as it will be too spiced & will detract from the apple/pear & red cabbage flavours!). 6 Dot the top of the red cabbage with the butter and pour over the red wine vinegar. 7 Season once more with salt & pepper and cook for 6 to 12 hours on High in the crockpot, until everything has broken down, is soft and it is a rich red colour. 8 For conventional cooking - cook for about 2 - 2 1/2 hours at 180 C or 360°F . 9 It can be cooked on the stove top too; takes about 2 - 3 hours on a low heat, just a slow simmer. 10 Pears can be used as well, and I sometimes add a handful of cranberries for a really festive touch! Enjoy! Penny On 9/3/16, Nicole Massey via Cookinginthedark <[email protected]> wrote: > I've never encountered it in a can, but I've bought it many times in glass > jars. It is, as far as I know, another variety of cabbage. > > -----Original Message----- > From: Brenda Mueller via Cookinginthedark > [mailto:[email protected]] > Sent: Saturday, September 03, 2016 12:49 AM > To: [[email protected]] <[email protected]> > Cc: Brenda Mueller <[email protected]> > Subject: [CnD] Red cabbage: > > Is there such a thing as red cabbage in a can? > > Not the regular ones, but the red cabbage? I always seem to have had red > cabbage away from home and assumed that it's a special breed of cabbage. I > like it; I just never made it. So is red cabbage different cabbage or > regular cabbage that is prepared in a special way? Now that I'm retired, I > won't eat any red cabbage unless I make it. When I was working, I got it at > the cafeteria every time I saw it on the menu. > > > Brenda Mueller > > > > Sent from my iPhone > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
